Mashed Sweet Potatoes

posted in: Cooking | 0

mashed-sweet-potatoesThese mashed sweet potatoes are sweet and crunchy.  They are a welcome change from the typical sweet potatoes with the mini-marshmallows on top. These are so easy to make and best of all, they can be made ahead of time and baked right before you are ready to serve them.



3 Lbs Sweet Potatoes
2 TBSP Butter
2 oz Cream Cheese
1/2 tsp Pumpkin Pie Spice
2 TBSP Brown Sugar
1/4 Cup Half & Half
Salt & Pepper



4 TBSP Butter, softened
1/2 Cup Pecans
1/4 Cup Flour
1/2 tsp Cinnamon
1/4 Cup Brown Sugar
Pinch of Salt



Preheat oven to 375º. Grease a casserole dish. Peel and cube the potatoes. Put them in a saucepan and cover them with cold water. Add 1 tablespoon of salt to the water. Boil the potatoes until they are soft. Drain and return them to the pot. Using a hand mixer, mash the potatoes until they’re smooth. Add the butter, cream cheese, pumpkin pie spice,, half & half, brown sugar, salt and pepper . Continue mixing until well combined. Add salt and pepper to taste. In a medium sized mixing bowl, combine the butter, brown sugar, flour, cinnamon and a pinch of salt. Mix to combine… Transfer the mashed potatoes to the greased casserole and top with the sugar mixture. Sprinkle the nuts on top. Bake for 30 minutes.

Mashed Potatoes

posted in: Cooking | 0

mashed-potatoesMashed potatoes and gravy, it doesn’t get much better than that.   They’re the expected side dish with fried chicken, roast beef, turkey and the main part of shepherd’s pie.  On Thanksgiving, no matter how many I make, my family devours them all.  This recipe is creamy, silky and delicious.



3 Potatoes

¼ Lb Cream Cheese

½ Cup Half & Half

4-5 TBSP Butter

1/2 tsp Salt



Peel the potatoes and cut them into small chunks, they should all be about the same size. Put the potatoes in a saucepan and cover them with cold water. Add 1 tablespoon of salt to the water. Let the potatoes come to a boil, and continue boiling for 15 minutes or until the potatoes are soft. Don’t over cook. Drain the potatoes. Using a potato masher or hand blender, mash the potatoes until they are smooth. Add the butter and the cream cheese. Mash until they are both melted. Add the half & half and ½ teaspoon of salt. Continue mixing the potatoes until they are creamy and silky.

Uncle Paul’s Broccoli Casserole

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broccoli-casserole-pieceEvery family has those one or two dishes that has to be on the menu for every holiday.  For my family, this is it.   My brother-in-law created this recipe at least twenty five years ago for Christmas dinner and we’ve been having it ever since.  We have branched a little, and we now have it for just about every holiday, not just Christmas.  Once you make it you’ll see how buttery, creamy and delicious it is.  I have no doubt that it will become your family favorite also. 



4 -10oz boxes of Chopped Broccoli

3/4 Lb American Cheese

1 Sleeve Ritz Crackers

1 Stick Butter




Cook the broccoli following the manufacturers directions. Drain. In a large mixing bowl, add the hot chopped broccoli, half the butter and the American cheese. Mix until the cheese and butter are completely melted. Add the salt to taste.

Pour mixture into a greased casserole dish. Crush the Ritz crackers. Melt the remaining half of the butter and mix with the crackers. Sprinkle the cracker mixture over the broccoli.

Bake in a 350º oven for 20-30 minutes, or until the cracker topping is brown and the middle is warm. 



Chicken Scarpariello

posted in: Chicken Scarpariello, Meat | 0

Chicken Scarpariella

This dish is heavenly.  The chicken and sausage in the sauce from the mushrooms and onions is out of this world.  This is a perfect Sunday Supper.


2 Lbs Chicken Breast – boneless                             
1 Lb Italian Sausage
2 Potatoes – cut in pieces
2 Red Peppers – cut in pieces
1 Onion – sliced
1 Lb Mushrooms –  stems removed
1/2 Cup Chicken Broth
1/2 Cup White Wine
1 TBSP Rosemary – chopped
1 TBSP Parsley – chopped
2 tsp Lemon Juice
1/2 tsp Red Pepper Flakes
1 TBSP Flour
1/4 Cup Olive Oil
2 TBSP Butter
Flour for dredging


Cut the chicken breast into bite sized pieces.  Dredge the chicken in flour. In a large skillet, heat the olive oil and butter.  Cook the chicken until brown on both sides.  Remove from pan.  
Brown the sausage on all sides and set aside.  
Add the potatoes and season with salt.  Cook the potatoes until just starting to get soft.  
Add the onion, red pepper and mushrooms again, season these vegetables with salt.  Continue cooking for 5 minutes on medium heat.  
Add the chicken and sausage back to the skillet.  Stir.  
Add the rosemary, parsley, red pepper flakes and lemon juice.  Stir in the chicken broth and wine.  
Mix 1 tablespoon of flour with a small amount of water and whisk until there are no lumps.  Add to the skillet and gently stir.  
Season with salt and pepper. Cook on medium-low heat for 20 to 30 minutes.